Rice with Vermicelli

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As much as we love basmati rice, short-grain rice has its moments. In our home, those moments are becoming more and more frequent these days. In our post for Plantain Stew, we included a recipe for plain, short-grain rice. The rice is sticky but when you pour stew on top, the grains separate beautifully and the firmer texture of the rice is something to be savoured.

When you add toasted vermicelli to the rice, it gives it a nutty taste as well as great visual appeal, taking the rice to a whole new level. We served this rice with our Okra & Green Bean Stew. When preparing this dish, we never use basmati rice or any other type of rice other than Calrose rice. There is nothing preventing you from using basmati rice for this recipe, just as there is nothing preventing you from using spaghetti in your macaroni and cheese.

The first time we had this rice was in Cairo, Egypt. The rice was served with a tomato-based vegetable stew. The rich, red color of the stew contrasted well with the rice, the taste was phenomenal, and the meal simply unforgettable. Etched into memory.

In Ramadan, we have this rice for suhoor (early morning meal before fasting begins). We serve it yogurt and some sugar.

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About (Annaga)Qui Sommes Nous نبذة عنا

We are a husband and wife team and we live in Canada. In a world full of food complications, we make cooking very simple. Our recipe videos will make your cooking easy, relaxed and enjoyable. We bring you the foods we love from Somalia and from around the world.